Chicken meatballs with molokhieh, garlic and coriander

Preparation info
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By Sami Tamimi and Tara Wigley

Published 2020

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This is somewhere between a stew and a soup. A stoup, maybe. Comforting and hearty, certainly, served with some rice or crusty white bread. For more on molokhieh.

Getting ahead: The meatballs can be made up to a day or two in advance and kept in the fridge, ready to fry. The molokhieh can also be made a day or two in advance. You can also make up the whole thing well before serving: it keeps in the fridge for 2 days.

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